Lemon Poppy Seed Loaf

A delightful lemon loaf with the surprise crunch of poppy seeds. It’s a loaf that will keep you coming back for more. 


Lemon Poppy Seed Loaf

Makes 1 loaf


3/4 cup granulated sugar
1/3 cup butter
1 egg
1 teaspoon vanilla
4 tablespoons freshly squeezed lemon juice
1/3 cup milk
1/3 cup vanilla flavoured yogurt
1 1/2 cup all purpose flour
1 tablespoon poppy seeds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Glaze
1/4 cup icing sugar
3 tablespoons lemon juice

Preheat oven to 350° F

In a large bowl beat together butter and sugar. Add egg and continue beating until light and fluffy. Add the rest of the ingredients and stir until just combined. Spoon into a loaf pan lined with parchment paper. 

Bake for 45 – 50 minutes or until a tester comes out clean.  

Make the glaze and spread on top of the warm loaf.

Lemon Poppy Seed Loaf

Fun Lemon Facts

  • To get the most juice out of your lemon, roll on a hard surface before squeezing.
  • Lemons keep for up to six weeks or more in the refrigerator and for a least one week on the counter.
  • Fresh lemon juice and grated lemon peel freeze well.  
  • Look for heavy, firm lemons with smooth skin.
  • One medium lemon will make at least two tablespoons of juice.
lemons

What are poppy seeds?

The typical poppy seed bought at your local supermarket is a slate blue colour. However, a creamy white, milder version can be purchased at specialty stores.  Poppy seeds come from the poppy plant. They have a faint nutty flavour and a crunchy texture. Poppy seeds can easily go rancid because of their high oil content, so store them in the refrigerator for up to 6 months.

Other Cakes to Try:

Leave a Reply

Your email address will not be published.

Baking Simplified
4 Baking Tips the Pros Know
Subscribe today and receive this quick guide right to your inbox:
welcome!
Hi, I’m Amanda
I love to bake, and I love to eat, welcome to my blog! Here you'll find recipes, baking tips, and more.